Let Me Tell You About These Pumpkin Deviled Eggs…
Alright, so picture this: it’s mid-October, the air smells like bonfires, and everyone’s gone pumpkin-mad (seriously, pumpkin in everything; I even saw pumpkin dog treats at the store). Anyway, a couple years ago, I got bored with the same old deviled eggs at potlucks and decided, why not make them look like teeny pumpkins? I’ll admit, the first batch looked more like mutant oranges than anything else, but my nephew ate a whole plate and asked for more. So, now it’s a bit of a running joke—we call these my “pumpkin patch eggs” and they always disappear fast (sometimes before dinner even starts, which, honestly, is both flattering and slightly annoying).
Why You’ll Find Yourself Making These Too
I make these Pumpkin Deviled Eggs when I want to pretend I’m fancier than I am, or just when I want to use up all those eggs I accidentally bought in bulk (thanks, online grocery shopping). My family goes a bit wild for these because they’re not just cute—they’re creamy with a little tang and that hint of warm spice. Oh, and there’s paprika everywhere. I used to find the piping bit frustrating, but now I just use a zip bag and squish things around like a 5-year-old. It works. Plus, if you mess up, they still taste great. (Also, these are way less messy than carving real pumpkins. Trust me, I know.)
Here’s What You’ll Need (And Some Swaps)
- 6 large eggs (but honestly, any size works, might just be trickier to peel)
- 3 tablespoons mayonnaise (full-fat, low-fat, I’ve even used Greek yogurt when out)
- 1 teaspoon Dijon mustard (or yellow mustard if you want a more classic taste—my uncle swears by it)
- 1/4 teaspoon ground paprika (or smoked paprika if you’re feeling ~fancy~)
- 1/4 teaspoon ground cumin (optional, but I think it gives it that autumn vibe)
- 1/2 teaspoon apple cider vinegar (my grandmother always used white vinegar—honestly, both work)
- Salt and pepper, to taste (I go heavy on pepper; do your thing)
- Orange food coloring (not essential, but makes them look extra pumpkin-y; can also mix red and yellow, though sometimes you get salmon-pink disasters…)
- Chives or green onion bits for “pumpkin stems”
How I Usually Make Pumpkin Deviled Eggs
- Put eggs in a pot, cover with cold water (about an inch above), and bring to a boil. Once they’re boiling, kill the heat and let them sit with a lid for 10-12 minutes. (Actually, I find 11 minutes is my sweet spot, but your mileage may vary.)
- Drain and dunk them in icy water. This is the only way I don’t end up with eggs that look like they’ve been in a bar fight. Peel them gently, or not so gently if you’re impatient like me.
- Slice eggs in half lengthwise. Scoop out the yolks into a bowl. This is the bit where I always eat at least one yolk. It’s tradition. Or habit. Or both?
- Mash the yolks with a fork. Add in mayo, mustard, paprika, cumin, vinegar, and a pinch of salt and pepper. Stir it up until it’s smoothish (sometimes I give up and just leave it a little chunky; no one complains).
- If you’re going for the pumpkin effect, stir in food coloring until it’s a nice orange (but not traffic cone orange… unless that’s your thing).
- Spoon the filling into the egg whites. Or, if you want to be posh, use a piping bag—or a zip-top bag with the corner snipped off. (This is where I usually sneak a taste. For quality control!)
- Use a toothpick to gently draw lines on the filling so it looks like a pumpkin (sometimes mine look more like persimmons, but hey—close enough).
- Stick a little chive or green onion piece in the top to look like a stem. Or don’t. They’re still tasty without it, but it really does make ‘em look cute.
Some Random Notes Form My Kitchen
- If you overcook the eggs and get that weird grey ring, don’t stress. Once they’re filled, nobody cares.
- Sometimes I add a sprinkle of extra paprika on top just for the color. I’ve tried smoked salt once—honestly, not my best idea.
- If you’re out of vinegar, a tiny squeeze of lemon works in a pinch.
Weird Things I’ve Tried (And Whether They Worked)
- Once, I tried adding a pinch of pumpkin pie spice. It was… not great. Tasted kind of like dessert and dinner got mixed up.
- Swapping in Greek yogurt instead of mayo—makes it tangier, and lighter. Not bad if you’re into that.
- Used sriracha instead of mustard. Spicy, but my cousin loved it. To each their own.
Kit You’ll Want (But There’s Always a Workaround)
- Medium saucepan (or even a kettle in a pinch—just watch your hands)
- Bowl for mixing yolks
- Toothpick or skewer for pumpkin lines (or just use a fork, honestly)
- Piping bag or zip-top bag (if you’re not fussed, a spoon works—but it’s messier)
How Long Do These Last?
Technically, you can stash them in the fridge in an airtight container for about two days, but—let’s be real—in my house, they rarely last more than a day before someone raids the fridge for a midnight snack. I think they taste even better after a few hours chilling, though. Just don’t leave them out at room temp for too long, food safety and all that jazz.
When and How I Usually Serve ‘Em
I throw these on a big platter, scatter some extra chives around (for the ~aesthetic~), and put them out with some apple slices and maybe a few crackers. At Thanksgiving, my cousin insists I make a double batch and serve them before dinner; tradition, I guess. Oh, once I even shaped them into a pumpkin face for Halloween. Highly recommend. Got a few chuckles.
My Hard-Earned Tips (aka What I Messed Up So You Don’t Have To)
- Don’t try to peel eggs fresh from the boil; you’ll lose half the white. Let ‘em cool first. I rushed once and ended up with…egg salad.
- If you add the food coloring to the yolk mix before the mayo, it blends much better. Learned that after a few streaky disasters.
- Don’t overmix, or the filling gets weirdly runny. I did that once and regretted it; hard to pipe, totally delicious but messy.
Questions I’ve Actually Gotten About These Pumpkin Deviled Eggs
- Can I use store-bought boiled eggs? Totally! I’ve done it when I’m short on time—tastes just fine. Just know the yolks can be a bit crumbly, so mash well.
- Do they actually taste like pumpkin? Nope! The “pumpkin” part is all in the look, not the flavor (I mean, unless you add pumpkin spice, but see above…)
- Can you make these in advance? Yep, up to a day ahead. But I usually wait to top with the chives ‘til the last minute so they stay crisp. Oh, and cover them well in the fridge so they don’t dry out.
- What’s the best way to transport them? I use a deviled egg tray, but if you don’t have one, just line a container with paper towels and nestle the eggs in. Or, carefully wrap each in a bit of plastic wrap (fiddly but works if you’re desperate!)
- Where’d you learn this? Honestly, it’s a mash-up of old family deviled egg recipes and a Pinterest rabbit hole like this. Plus, I got some good tips from Simply Recipes (great classic deviled eggs guide!).
If you give these a try, let me know how they turn out—or if you discover a wild new twist! And, oh, don’t get distracted and forget the eggs on the stove like I did last week. The house won’t thank you for that, ha.
Ingredients
- 6 large eggs
- 2 tablespoons pumpkin puree
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika, plus more for garnish
- 1/8 teaspoon ground cinnamon
- Salt and black pepper to taste
- Fresh chives or parsley stems for pumpkin stems
Instructions
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1Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool.
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2Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
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3Mash the yolks with pumpkin puree, mayonnaise, Dijon mustard, smoked paprika, ground cinnamon, salt, and black pepper until smooth and creamy.
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4Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly. Use a fork or toothpick to create vertical lines to resemble pumpkins.
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5Garnish each deviled egg with a small piece of chive or parsley stem as the pumpkin stem. Sprinkle with additional smoked paprika if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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